Preheat oven to 350° F,Line base of a 9 inch springform pan with parchment paper and grease sides with butter.,Combine almonds, cornmeal and baking powder in a bowl and set aside.,In another bowl beat butter and superfine sugar until pale (I used a hand mixer).,To the butter/sugar mixture add some of the almond/cornmeal mixture, followed by 1 egg, and continue to beat.,______,Beat in the lemon zest.,Scrap batter into prepared pan and bake for 40 minutes.,Test using a cake tester, the cake will be done, but might seem a bit "wobbly, the cake should be shrinking away from the side of the pan.,Remove and set on a wire rack (leave the cake in the pan),Make your simple syrup by combining the lemon juice and icing sugar in a small saucepan.,Bring to a boil and cook until all the sugar is dissolved.,Prick the top of the cake all over with a cake tester.,Pour the warm syrup over the cake.,Let cool completely before removing from the tin.,Slice, and if desired garnish with powdered icing sugar and berries,ENJOY!!